2 and 1/2 cups small fresh brussel sprouts, halved
1 small red onion cut into thin wedges
salt and pepper to taste
Instructions
Heat oven to 425. Brush a 15x10 inch rimmed baking pan with oil.
Mix rub ingredients together, rub on chicken thighs.
Heat 1 Tbls oil in large skillet over medium heat. Saute chicken 2 to 3 minutes per side until browned.
Toss squash, sprouts, and onion with remaining 2 tbls oil and spread onto the baking pan. Season with salt and pepper. Place in oven for 10 minutes.Stir vegetables. Arrange browned chicken on top, return pan to oven. Roast for about 30 minutes, stirring occasionally until vegetable are browned and tender and chicken is cooked through and juices run clear.
Originally Submitted
4/3/2012
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